Ultimate Chocolate Chip Pie Recipe: Gooey, Crispy, and Irresistible

This Chocolate Chip Pie is a timeless dessert that pairs a simple pie crust with a gooey, slightly underbaked chocolate chip and pecan filling. The top bakes to a crackly golden brown while the center stays soft—think of a giant chocolate chip cookie in pie form. Serve warm with vanilla ice cream, a drizzle of chocolate syrup and a pinch of flaky sea salt for contrast.

Why You’ll Love this Recipe

• Easy to prepare and approachable for home bakers
• Texture and flavor like a warm, gooey chocolate chip cookie served as a pie
• Packed with chocolate chips and crunchy pecans
• Uses common pantry staples
• Works with either homemade or store-bought pie crust
• Delicious warm, especially with a scoop of ice cream
• Optional chocolate drizzle and sea salt elevate the flavors

Behind the Recipe

This version draws inspiration from a classic cookie-pie recipe passed down in family cookbooks. Adjustments here include a touch more flour and the addition of light brown sugar for deeper flavor. Melted butter is used instead of softened butter, and the pie is made in a regular 9-inch plate rather than a deep-dish pan. The result is an effortless, reliably tasty dessert—especially when topped with chocolate syrup and flaky sea salt.

Ingredients Needed

Here are the ingredients used to make this easy chocolate chip pie.

Homemade Pie Crust

• All-purpose flour
• Salt
• Very cold unsalted butter, cubed
• Very cold vegetable shortening, cubed
• Ice cold water (add a tablespoon at a time)

Chocolate Chip Pie Filling

• Unsalted butter, melted
• Large eggs
• All-purpose flour
• Granulated sugar
• Light brown sugar
• Vanilla extract
• Milk chocolate chips (see substitutions below)
• Chopped pecans

Recommended Pie Baking Tools

You don’t need many specialty items to make this pie, but the right tools help:

• Stand mixer or hand mixer (to whisk the eggs until frothy)
• 9-inch pie plate (glass, ceramic, or metal)
• Rolling pin
• Pastry mat or lightly floured surface for rolling dough
• Food scale (useful for accuracy)
• Spatula for folding and scraping the bowl

Substitutions

Flexible options to suit taste or pantry availability:

• Swap pecans for walnuts if preferred.
• Use semi-sweet chocolate chips for a less sweet, more balanced flavor—excellent with flaky sea salt on top.
• Use a store-bought unbaked pie crust to save time.

Quick Tips Before Starting

• The filling bakes to a crackled top while the center stays soft—this is expected and desirable.
• Chill the pie crust while you prepare the filling; placing metal or ceramic pie plates briefly in the freezer speeds chilling (avoid this with glass).
• Baking time does not include cooling; allow the pie to cool at room temperature for at least 2 hours before slicing to let the filling set.
• Chocolate chips may sink slightly—this is normal and doesn’t affect flavor.
• Finish with a drizzle of chocolate syrup and a sprinkle of sea salt for a finishing touch.

More Chocolate Chip Dessert Recipes to Try

Chocolate Chip Ricotta Cake

Oatmeal Chocolate Chip Salted Caramel Cookies

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Sour Cream Coffee Cake

Chocolate Chip Pie

Author: Jennifer

Prep: 15 mins

Cook: 45 mins

Total: 1 hr

Servings: 12

A simple pie crust filled with a slightly underbaked chocolate chip cookie-style filling loaded with pecans. Serve warm with ice cream and a drizzle of chocolate syrup.

Ingredients

Homemade pie crust (makes one 9-inch crust)

• 1 cup all-purpose flour
• 1/2 tsp salt
• 3 tbsp unsalted butter, cold and cubed
• 1/4 cup (50 g) vegetable shortening, cold and cubed
• 2–3 tbsp ice cold water

Chocolate chip cookie pie filling

• 1/2 cup unsalted butter, melted
• 2 large eggs, room temperature
• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp vanilla extract
• 1 cup milk chocolate chips
• 3/4 cup chopped pecans

Instructions

Homemade pie crust

1. If using store-bought unbaked crust, skip this section.
2. In a large bowl, cut together flour, salt, cold cubed butter and cold shortening until pea-size pieces remain. A pastry blender or two forks work well.
3. Add ice cold water, 1 tablespoon at a time, mixing until the dough holds together. Form into a disk, wrap tightly and refrigerate at least 1 hour (overnight preferred).

Chocolate chip pie filling

1. Roll out the chilled pie crust and fit it into a 9-inch pie dish. Trim and flute the edges, then chill while preparing the filling.
2. Melt the butter and set aside.
3. Preheat the oven to 350ºF and position the rack just above center.
4. Using a mixer, whisk the eggs on medium until frothy.
5. Add the flour, granulated sugar, light brown sugar, and vanilla. Mix until just combined, scraping down the bowl as needed.
6. Reduce mixer speed and slowly pour in melted butter. Mix until fully incorporated—the mixture will be caramel-colored and fairly thin.
7. Fold in chocolate chips and chopped pecans. Sprinkle the top with a few extra chips and pecans and a pinch of sea salt if desired.
8. Pour the filling into the chilled unbaked crust and bake 40–45 minutes at 350ºF. If the crust browns too quickly, shield the edges with foil or a silicone shield after 15–20 minutes.
9. Remove from the oven and allow the pie to cool at room temperature for at least 2 hours before slicing.

Notes

• The filling resembles a slightly underbaked, gooey chocolate chip cookie with pecans.
• Chill the crust while you make the filling; briefly freezing metal or ceramic pie plates speeds this step (avoid freezing glass).
• Allow at least 2 hours cooling time before cutting so the filling sets.
• Cracks on the surface and some sinking of chocolate chips are normal.
• Finish with chocolate syrup and flaky sea salt for a flavor boost.
• Recipe adapted from a classic family cookbook.

Nutrition

Calories: 421 kcal |
Carbohydrates: 45 g |
Protein: 4 g |
Fat: 26 g

Nutritional information is an estimate and will vary based on specific ingredients used.